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Canning Sweet Gherkin Pickles


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Canning Sweet Gherkin Pickles

  • 7 lbs cucumbers (1 1/2 inch or less)
  • 1/2 cup canning or pickling salt
  • 8 cups sugar
  • 6 cups vinegar (5 percent)
  • 3/4 tsp turmeric
  • 2 tsp celery seeds
  • 2 tsp whole mixed pickling spice
  • 2 cinnamon sticks
  • 1/2 tsp fennel (optional)
  • 2 tsp vanilla (optional)

Yield: 6 to 7 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:
  • Wash cucumbers.
  • Cut 1/16 inch slice off blossom end and discard, but leave 1/4 inch of stem attached.
  • Place cucumbers in large container and cover with boiling water.
  • Six to 8 hours later, and on the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4 cup salt.
  • On the third day, drain and prick cucumbers with a table fork.
  • Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers.
  • Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles.
  • On the fourth day, drain and save syrup.
  • Add another 2 cups sugar and 1 cup vinegar.
  • Heat to boiling and pour over pickles.
  • Drain and save pickling syrup 6 to 8 hours later.
  • Add 1 cup sugar and 2 tsp vanilla and heat to boiling.
  • Fill sterile pint jars, with pickles and cover with hot syrup, leaving 1/2 inch headspace.

For more information on sterilizing jars see "Sterilization of Empty Jars". Adjust lids and process according to the recommendations in Table 1, or use the low-temperature pasteurization treatment. For more information see "Low- Temperature Pasteurization Treatment".

Table 1. Recommended process time for Sweet Gherkin Pickles in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Raw Pints 5 min 10 15



Fermented and Pickled Foods

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.